Maribel Ovando-Martínez et al.
Journal of food science, 78(2), C192-C198 (2013-01-22)
Starch has unique physicochemical characteristics among food carbohydrates. Starch contributes to the physicochemical attributes of food products made from roots, legumes, cereals, and fruits. It occurs naturally as distinct particles, called granules. Most starch granules are a mixture of 2